Servings: 100 Portions (2 pans)
Portions: 1 Piece Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 375 degrees F. Oven
4 quart (4 lb) flour, wheat, general purpose, sifted
2-1/4 (4 lb) sugar, granulated
2-1/4 tablespoon (1-1/2 oz) salt
1/2 cup (3-1/2 oz) baking powder
1 1/3 cups (6 oz) milk, nonfat, dry
4 1/4 cups (1 lb 14 oz) shortening
1 quart (2 lb 1 oz) water
1 quart (32 eggs) eggs, whites
1 cup (8 oz) water
4 tablespoon (2 oz) vanilla
1 lb 4 oz nuts, chopped
Sift together flour, sugar, salt, baking powder, and milk into mixer bowl. Add shortening and 1 quart water to flour-sugar mixture. Using beater, beat 1 minute at low speed until blended; continue beating for 2 minutes at medium speed. Scrape down bowl.
Combine egg whites, 1 cup water, and vanilla. Add slowly to creamed mixture while beating at low speed. Scrape down bowl. Beat minutes at medium speed. Add chopped nuts to batter just before removing from mixer. Blend well. Pour 4 quart (7 lb 6 oz) batter into each greased and floured pan. Bake 25 to 30 minutes. Cut each pan 6 by 9.